Using a sharp knife, carefully cut the chicken in half along the backbone. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of salt. Bash to a paste, then muddle in 2 tablespoons of olive oil. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, or preferably overnight.
When you're ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
Meanwhile, cut the sweet potatoes into rough 2cm wedges. Combine with the paprika, semolina, a small pinch of salt and pepper and a lug of olive oil. Spread the wedges out onto two large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
RAINBOW SALAD WRAP
To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.
2 small raw beetroots, different colours if possible (roughly 150g)
150 g white cabbage
1 pear, firm
½ a bunch of fresh mint
½ a bunch of fresh flat-leaf parsley
6 small wholemeal tortilla wraps
50 g feta cheese
For the dressing:
5 tablespoons natural yogurt
½ teaspoon english mustard
3 teaspoons cider vinegar
2 tablespoons extra virgin olive oil
This is colourful, seriously tasty and fun to make. Feel free to use other firm fruit and vegetables that are in season where you live, or leave out the wraps and eat it as a salad, if you prefer.
1. Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there's no need to peel them).
2. Pick off and discard the wispy ends from the beetroots.
3. Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
4. Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
5. Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
6. Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
7. Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
8. Add all the dressing ingredients to a jam jar.
9. Put the lid securely on the jar and shake well.
10. Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil – you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your rainbow salad.
11. Drizzle most of the dressing over the salad – just remember you can always add more but you can't take it away, so be cautious.
12. Divide the salad between the tortilla wraps, then crumble a little feta over each.
13. Roll up the wraps, tucking them in at the sides as you go, then serve.
ROAST SALMON SALAD
4 x 200 g salmon fillets, from sustainable sources, ask your fishmonger
juice and zest of 2 lemons
freshly ground black pepper
1 clove garlic, peeled
250 ml fat-free natural yoghurt
1 pinch cayenne pepper
450 g new potatoes, boiled and left to cool
150 g green beans, cooked and left to cool
1 bunch watercress
1 sprig fresh mint
1 sprig fresh basil
Chunks of lemony fish scattered over a light salad of watercress, herbs, green beans and potatoes – all topped off with a dollop of garlicky yoghurt.
Preheat the oven to 200ºC/400ºF/gas 6.
Rub the salmon pieces with a little oil, lemon juice and zest (saving some for the dressings), salt and pepper. Place them on a piece of foil and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.
Grate the garlic into the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and spread out on four plates.
Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the garlicky yoghurt dolloped on top.
Tip: If you don't like garlic, try flavouring the yoghurt with a little mustard instead.